Raspberry Almond Bars


by: Malaysian Delicacies

A beautiful dessert by Anna Olson.She used cherry jam but I replaced it with raspberry,you can vary it with strawberry as well.The crust was rather crumbly ,therefore be careful in handling after baking.Do not be generous on the jam ,as too much jam will make it ooze out while cutting.I have been rather generous in using the almond slices.One cup is sufficient enough.A beautiful treat for tea time.


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serves: 5


1/2 cup • unsalted butter, room temperature

1/4 cup • icing sugar

1 dash • dash of almond extract

1/2 teaspoon • vanilla extract

1 cups • 1/4 all purpose flour

2 tablespoons • ground almond

1/4 teaspoon • salt


1 cup • raspberry jam

1/2 teaspoon • cinnamon


2 tablespoon • milk

1 cup • sliced almonds

2 tbsp • sugar

Nutrition Facts
Raspberry Almond Bars

Servings Per Recipe: 5

Amount per Serving

Calories: 634

  • Total Fat: 30.3 g
  •     Saturated Fat: 12.8 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 50.5 mg
  • Sodium: 145.8 mg
  • Total Carbs: 84.9 g
  •     Dietary Fiber: 4.1 g
  •     Sugars: 48.4 g
  • Protein: 7.9 g

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1.  Directions

2.  Crust

3.  Preheat oven to 350 F. Lightly grease and line an 8 x 8 inch pan with parchment paper.

4.  Cream together butter and sugar until smooth. Add both extracts and blend in.

5.  In a separate bowl, blend flour, ground almonds and salt. Add to butter mixture and blend (will be crumbly). Press crust into pan with fingers.

6.  Bake for 18-20 minutes, until just brown around the edge of the pan. Allow to cool.

7.  Filling

8.  Stir together raspberry jam and cinnamon and spread over surface of cooled crust.

9.  Heat together sugar and milk until sugar is dissolved. Pour over sliced almonds and toss to coat. Spread almonds over raspberry filling.

10.  Bake for 15-18 minutes, until almonds turn golden brown.

11.  To Assemble

12.  Cool completely before slicing.

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